Hot Sandwich With Meat And Mushroom Sauce Recipes

Steps:

• In a large skillet, saute mushrooms in olive oil. While they are sauteeing, season with garlic, Mccormick's, salt, and pepper.
• Add beef broth (reserve 1/2 a cup), worcestershire sauce, and onion.
• In a small bowl, mix 1/2 cup beef broth with cornstarch. Add to the mushroom mixture. Bring to a bowl, then reduce heat and let simmer about 5 minutes.
• Add roast beef to mushroom au jus and cover, simmering about 10 minutes.
• Meanwhile, cut your Italian bread into 8 slices. If not already split (sandwich style) go ahead and cut them, so you have 16 total slices of bread.
• Place bread on cookie sheet. On 8 of the slices (bottom slice) place about 4 or 5 pieces of roast beef on each, then spread mushrooms evenly among each sandwich. Top each sandwich with a slice of swiss cheese.
• Place sandwiches in oven and broil just until cheese is melted and bread is a bit toasted, about 5 minutes.
• Serve sandwiches with a side of au jus to dip in!

Steps:

• In a large skillet, heat oil at medium-high heat. Add mushrooms, bell pepper, onion and garlic. Cook, stirring often, for about 5 minutes or until liquid of mushrooms have evaporated.
• Add ground beef, chili seasoning, salt and pepper. Cook, stirring, 2 to 3 minutes or until beef is not pink anymore. Add tomatoes, tomato paste and sugar, bring to boil smashing the tomatoes with a potato-masher. Reduce the heat and let simmer, uncovered, for about 12 minutes or until preparation has thicken.
• Meanwhile, toast kaiser bread. Put mushroom preparation on bottom of inferior kaiser. Cover with swiss cheese and the top of the kaiser.

Steps:

• Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add the white, portobello, cremini and oyster mushrooms, season with salt and cook, stirring, until the mushrooms are browned thoroughly, about 5 minutes. Season the mushrooms with the Montreal steak seasoning and Worcestershire sauce. Add the thyme sprigs and cook for 1 minute more. Transfer the mushrooms to a plate and set aside.
• Add 2 more tablespoons of butter to the same skillet and throw in the onions and green and red peppers. Reduce the heat to medium low and cook the veggies until dark golden and soft, about 8 minutes.
• Preheat the broiler.
• Add the black pepper and cayenne to the processed cheese sauce and stir. Microwave according to the package instructions until hot.
• To toast the rolls, spread 1 tablespoon of butter on the inside of both the top and bottom of each roll with a butter knife. Place the rolls on a baking sheet butter-side up and broil until golden brown, 3 to 4 minutes.
• To build the sandwiches, spread 1 tablespoon of mustard and 1 tablespoon of mayonnaise on the bottom half of each roll. Place a pile of mushrooms onto the bottom of each roll. Top with the peppers and onions and spoon a generous amount of cheese sauce over the veggies. Place the top on the sandwich and serve immediately.

Steps:

• Heat the oil in a large skillet over medium heat. Add the mushrooms and garlic and cook until the mushrooms have given up all their liquid and are beginning to brown. Add the onions, shallots and fennel. Cook, stirring, until all the vegetables are softened, about 5 minutes more.
• Add the wine and cook, scraping the bottom of the pan to dislodge any browned bits. Let simmer until the liquid is reduced by half.
• Stir in the cream. Slowly stir in the cheese, stirring until melted. Cook until bubbling and smooth, about 5 minutes. If too thick, add a little more cream or some milk.
• While the sauce is cooking, toast the bread. Place 2 slices of toast on each of 2 plates and spoon the mushroom mixture over top. Garnish with the fresh herbs.

Steps:

• Stir ketchup, brown sugar, Worcestershire sauce, honey, butter, mustard, lemon juice, chili powder, and garlic powder together in a saucepan over medium heat; simmer until hot, about 5 minutes.

Steps:

• In a large skillet, cook steak in canola oil over medium-high heat for 3-4 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Add 1 tablespoon soy sauce, salt and pepper; cook 1 minute longer. Remove from the pan and keep warm., In the same skillet, saute the mushrooms, onion and pepper in olive oil until tender. Stir in remaining soy sauce. Remove from the heat; add tomato. Spread mustard over rolls. Slice steak; place on rolls. Add mushroom mixture; replace tops.

Steps:

• Slice English muffins and toast them until light brown.
• In a 10" nonstick skillet, melt butter over medium heat.
• Add onion and mushrooms; cook and stir 3-4 minutes or until onion is crisp-tender.
• Then add garlic and saute for 30 seconds to 1 minute longer.
• Reduce heat to medium-low; stir in gravy, white wine, Worcestershire sauce, thyme, and black pepper to taste.
• Add beef slices to gravy mixture.
• Cook over medium-low heat 2-3 minutes or until hot.

Steps:

• Mince mushrooms and shallots. Saute in 2 tablespoons butter. Allow liquid from mushrooms to cook down.
• Melt remaining 2 tablespoons butter in separate pan; stir in flour to make roux (paste). Add chicken stock, cream, cayenne, nutmeg, salt and white pepper. Cook until mixture becomes quite thick. (Don't let heat get too high.)When mixture is thick add mushroom mixture.
• Trim crusts from bread. Spread some mushroom mixture on one slice of bread, add second slice, more mushroom mixture, then add third and final slice of bread. Don't spread mushroom mixture to edges, or it will ooze out. There should be enough mushroom mixture to make 7 triple-decker sandwiches.).
• Preheat oven or toaster-oven to 400°F Toast sandwiches 10 to 12 minutes, or until they are slightly golden in color. Cut each sandwich into three fingers and serve warm.